Remember this pizza? Well, I use the same recipe for my scones as I do for the pizza crust. It works great because then when I make pizza, I can make extra dough and refrigerate it for the next day. Just remember it is better to let your dough come to room temperature before you fry it. It lessens the chance of having a doughy inside when the outside is done.
1 Tablespoon yeast
1 cup warm water
1 teaspoon salt
2 Tablespoons oil
3 cups f lour
3 Tablespoons sugar
Mix dough and let rest. Then roll out, cut into squares and fry in hot oil until the outsides are brown. This makes a pretty big batch, as it is meant to fill a 9×13 pan for pizza. You can cut in half if you want. We serve these with honey butter (3 equal parts butter to 1 equal part honey), and powdered sugar. You can also make big ones and use them for Navajo tacos.
Ooh, I love scones. My dad used to call them dough-dads!
Yum. You're making me want deep fried goodness now.
Those do sound lovely. I like a good two-for-one.
🙂 Laura